MY LAST SUPPER

Have you ever thought about what you’d want to eat as your last meal? I hadn’t really until I saw this book by Melanie Dunea, with introduction by Anthony Bourdain. It asks the same questions to each chef: What would you have? Where would you have it? What would you drink? Who would you be with? Who would cook it? You’ve got the most elite men and women in the culinary world featured here from Raymond Blanc to Nobu to Charlie Trotter with 47 others in between. You’ll recognise a lot of the names and others you won’t until now.
For me this book is great ’cause it gives a little insight into what makes them tick. I liked when I heard Ramsay’s last meal would be roast beef and Yorkshire pudding with wine at home with the wife and kids, because I can relate to it, well without the kids part. However, when I went on to read about Martin Picard who would have a multi course meal: a kilo of caviar, truffles- black and white, cured foie gras…with wine, champagne and vodka…for me, a bit over the top, but whatever floats your boat!
Once you’ve amused yourself with the pictures, (visualise Jamie Oliver with the Union Jack and a naked Anthony Bourdain holding a cow’s leg by his manhood) a great added bonus are the recipes in the back. Each chef gave their last supper recipe, like Thomas Keller’s Roast Chicken recipe and Wylie Dufresne’s Burger with Fried Egg. It’s good to see that just because these masters of the kitchen are renowned for their genius, at the end of the day they like the simple things too.
And yes, I’ve been thinking about it…What would my last supper be? There’s a little pub not far from my hometown called Spillane’s. It’s located next to a very small harbour which over-looks the Atlantic ocean. I can see myself sitting there with my friends, having a homemade crab sandwich on freshly baked soda bread and a pint of Guinness on a beautiful summers day. Sounds good right? Ireland in summer, where else would you be? On the other hand because we only get 3 days of summer a year it might be a bit of a gamble so I think I’ll go to Tahiti instead. I’m sure I can get a crab sandwich there!

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Gavan is a very personable and responsible person as well a wonderful and creative cook. His menus were varied, interesting and not repetitive unless I specifically asked for something that I had previously enjoyed.

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